- Prep
- 20 min
- Cook
- 35 min
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 440 kcal
Quick summary
“This skillet-to-oven roast combines golden chicken thighs with the fruity sweetness of fresh plums and the camphorated aroma of rosemary. The balsamic vinegar reduction with crushed garlic and red onion creates a shimmering sweet-and-sour sauce that coats the tender meat.”
What you need to know
- The initial searing of the chicken thigh skin in the cast-iron pan releases its own fat and ensures a crispy texture after roasting.
- The heat of the oven softens the fresh plums, releasing caramelized pulp that thickens the balsamic bottom of the roast.
- Fresh rosemary infuses resinous compounds into the hot oil, balancing the natural sweetness of the sauce with a rustic profile.
Ingredients
Main
- units Chicken thighs with bone and skin
- unidades médias Fresh plums (red or purple)
- unidade grande Red onion
- cloves Garlic
- large sprigs Alecrim fresco
- tablespoons Good quality balsamic vinegar
- tablespoons Extra virgin olive oil
- tablespoon Honey or maple syrup (optional)
- teaspoon or to taste Sea salt
- teaspoon or to taste Freshly ground black pepper
Instructions
Principal
- Pré-aqueça o forno a 200°C (400°F). Make sure the grill is in the center of the oven. This temperature ensures even cooking and crispy chicken skin, essential for the dish's texture.
- Prepare the chicken: Dry the thighs well with paper towels. Season generously with sea salt and freshly ground black pepper. Dry skin is crucial to achieve perfect crispness and an appetizing golden color.
- Prepare the vegetables and fruits: Cut the plums in half, remove the pit, and set aside. Peel the red onion and cut it into thick wedges. Crush the garlic cloves without peeling them completely; This releases the flavor subtly.
- Brown the chicken: In a large cast-iron or non-stick skillet that can go into the oven, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken skin-side down and sear for 6-8 minutes, until crispy and golden. Remove the chicken and set aside.
- Caramelize the plums and spices: In the same pan, add the rest of the olive oil. Add the red onion and sauté for 3 minutes. Add the plums, the crushed garlic, and the rosemary sprigs. Stir gently to mix the flavors.
- Finish in the pan: Pour the balsamic vinegar and honey (if using) over the plums and onions. Let it boil for 1 minute, scraping the bottom of the pan to release any caramelized residue. This deglazing adds depth to the sauce.
- Bake in the oven: Return the chicken to the pan, placing it between the plums and onions, skin side up. Transfer the pan to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the juices run clear (internal temperature of 74°C).
- Rest and serve: Remove the pan from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in juicier meat. Serve directly from the pot, accompanied by the sauce formed.
Chef's tips
- Dry the chicken skin with paper towels and salt with coarse crushed salt to remove the moisture that prevents the crackling.
- Use a cast-iron skillet or low casserole that can go from the stove flame directly to the center rack of the oven.
- Add the plum halves cut-side up at the beginning so they don't fall apart before the chicken cooks through.
Variations
- Add coarsely chopped toasted walnuts in the last 5 minutes of baking to bring crunchy contrast.
- Add a teaspoon of whole grain dijon mustard to the balsamic vinaise to enrich the aromatic acidity.
- Finish the dish with fresh lemon thyme leaves sprinkled over the roasted plums as they come out of the hot oven.
Substitutions
- Bone-in chicken thighs can be replaced with whole free-range chicken thighs or duck breast with fatty skin.
- Fresh plums can be swapped for fresh purple figs cut into four or firm pitted peaches.
- Balsamic vinegar can be replaced with sherry vinegar or quality red wine vinegar sweetened with honey.
How to store
Keep the thighs and plums in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to reactivate the skin.
Can it be frozen?
Freeze in a sealed package for up to 2 months. The plums will be softer when defrosting, forming an excellent dense sauce.
What to serve with
Serve with creamy mashed potatoes with butter, buttery soft polenta, or brown rice with toasted almond slivers.
Frequently asked questions
Doesn't the balsamic vinegar leave the dish overly acidic?
When reducing along with the sugars released by the plums and the chicken fat, the acidity attenuates into a round sweet and sour flavor.
Why crush the garlic cloves while keeping the skin on?
The peel protects the garlic pulp against burns in the direct heat of the oven, allowing it to roast slowly and become sweet.
Which type of plum yields the best result when roasted?
Red or purple plums that are ripe but still firm to the touch, so they hold their shape during cooking.
How to ensure the chicken meat cooks to the bone without burning the skin?
Brown the skin on the stove until amber and transfer to the oven at 200°C; the enveloping heat roasts the meat homogeneously.
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